P95 - Cow’s milk allergy with tolerance to sterilised cow’s milk. A case report
نویسندگان
چکیده
Introduction Allergy to cow’s milk (CM) proteins has as major allergens caseins (60%), b-lactoglobulin (9%) and a-lactalbumin (4%). Thermal processes for milk industrialization include: pasteurization (low: 63 ° C for 30 min or High: 72 ° C for 15 seconds), UHT heating (145 ° C for 1-2s) and sterilization (115 ° C for 15 min).It’s accepted that these processes denature milk proteins in different proportions without having an effect on antigenicity or allergenicity.
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Late resolution of cow’s milk and egg allergy: experience at a third level centre
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